Salad for two you need:
Sweet mustard & dill dressing
How to do it:
Start out by making the dressing. Mix ingredients and add a squeeze of lemon. Place in fridge while prepping the rest of the meal.
Heat some olive oil in a pan.
Cut about 2cm off the back of the green asparagus. Cut the remaining in three.
Cut about 2 cm off the white asparagus and peel the rest using a potato peeler. Cut the remaining in three. Fry both green and white for 1 minute. Add flaked sea salt and pepper.
Finely cut sweet peppers in long stems.
Use your biggest wooden cutting board for this plating.
Start out by shredding the salad leaves and placing them as a bed. Fold in "roses" of roast beef. Add asparagus and sweet peppers. Finish by adding the sweet mustard dressing. Adding a tea spoon here and there looks nice. Extra virgin olive oil, salt and pepper. Serve with toasted bred and propper butter.